Turkish recipe for 2 people, takes only 30 mins; recipe has olive oil, onion, red chilli, ginger, cumin, chickpea, tomato, lemon, aubergine, greek-style yogurt, garlic clove, walnut and coriander.
Grilled aubergines with spicy chickpeas & walnut sauce
Course: Turkish
Servings
2
servings
Prep time
20 mins
Ingredients
- Olive Oil: 4 tbsp olive oil
- Onion: 1 onion, finely chopped
- Red Chilli: 1 red chilli, deseeded and finely chopped
- Ginger: 2cm piece ginger, finely chopped
- Cumin: 1/2 tsp each ground cumin, coriander and cinnamon
- Chickpea: 400g can chickpeas, rinsed and drained
- Tomato: 200g tomatoes, chopped
- Lemon: juice 1/2 lemon
- Aubergine: 2 aubergines, sliced lengthways
- Greek Style Yogurt: 200g tub Greek-style yogurt
- Garlic Clove: 1 garlic clove, crushed
- Walnut: 25g walnuts, chopped
- Coriander: handful coriander leaves, roughly chopped
Directions
- Heat 2 tbsp oil in a pan, add the onion and fry until soft and lightly browned, about 10 mins. Add the chilli, ginger and spices and mix well. Stir in the chickpeas, tomatoes and 5 tbsp water, bring to the boil, then simmer for 10 mins. Add a little salt and pepper and the lemon juice.
- Arrange the aubergines over a grill pan. Brush lightly with oil, sprinkle with salt and pepper, then grill until golden. Flip them over, brush again with oil, season and grill again until tender and golden.
- Mix the yogurt with the garlic, most of the walnuts and coriander and a little salt and pepper. Arrange the aubergine slices over a warm platter and spoon over the chickpea mix. Drizzle with the walnut sauce and scatter with the remaining walnuts and coriander.
